Check out this combination of beets, carrots and blood oranges with greens in a sweet orange vinaigrette. The color combination is lovely, but the sweetness of the salad is delicious and so light. Very healthy and tasty! Thanks to Amy Lyons of Fragrant Vanilla Cake!

Instructions

To make the chevre, combine the macadamias, lemon juice, sea salt and 3 Tbsp water in a food processor and process until smooth (adding a Tbsp of water at a time if needed to create a chevre like consistency. You do not want it too watery though). Remove from the food processor and divide in half, reserving half for another use (store in the fridge). Divide the remaining half in two and roll each half into logs. Set aside in the fridge while you prepare the rest of the salad.

In a small bowl, whisk together dressing ingredients.

In a large bowl, combine the lettuce, carrots, beets, and oranges and pour over dressing. Toss to coat evenly then place on two serving plates. Chop 1/4 cup of the almonds finely, and roll the chevre logs in it to coat. Place the chevre on the plates with the salad. Sprinkle the remaining almonds over the salad and serve!

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Amy is passionate about real food. She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian recipes. She graduated with a degree in studio art from Bethel University. Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well. She has been an elite runner, so she knows how important it is to treat your body well including nutrition. It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.